How delicious does THAT look? Featured in the New York Times – Recipes for Health by Martha Shulman. She calls it Tomatillo Guacamole which supposedly tastes just as good as guacamole but less calories and less fat!

By some stretch of the imagination—though not too far—this could be called a quiche. But I’m pretty sure quiches are baked, not pan-fried.

Basically, I got bored of straight omelettes and always have a ready supply of potatoes. I combined spinach, carmelized onions, button mushrooms and smoked gouda for the makings of an epic omelette. But first, I send a potato through a cheese grater (on the medium shred), send a liberal amount of olive oil to heat up in a small boiling pot, and after the pot’s been sufficiently heated, I layer the bottom of the pan with the potato shreds like hash browns. Then I send the omelette mixture on top of the potato crust.

Notes for next time: Ease up on the oil. I’m pretty liberal with olive oil—just ’cause it’s so taaastayyyy. But, as I’ve found, there is such a thing as too much olive oil, and my first attempt at this was just that.

My vodka sauce was running low and I was running late, so I boiled some spaghetti, strained it, layered it on top of the sauce in the bottle, then layered some chopped fennel on top of that (to add a flavor and texture dynamic).